Roasted Brussels Sprouts with Thai Green Curry Butter

4.45 from 9 votes

Total Time: 40 mins

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Roasted Brussels Sprouts with Thai Green Curry Butter is a bold and unexpected twist on a classic vegetable side dish. The natural sweetness and slight bitterness of the Brussels sprouts pair perfectly with the richness and vibrant flavors of Thai green curry butter, which is infused with aromatic ingredients like lemongrass, ginger, garlic, and green chilies. Serve with my Thai Basil Beef or Thai Red Curry Chicken Legs for a restaurant-quality Thai-inspired meal!

Photo of Roasted Brussels Sprouts with Thai Green Curry Butter with some of the green curry butter in spoon resting on side of the platter.

The inspiration behind this recipe:

I end up with a lot of odds and ends in my refrigerator after cooking for my personal chef clients.  Most don’t want things left behind in their refrigerator because they don’t cook or don’t want something going bad in their refrigerator.

The miser in me can’t bear to simply throw it out.

And so it went with about a tablespoon or two of Thai green curry paste left unused in the jar.

Because I purchased the green curry paste for a customer, I bought it at a supermarket with all their other groceries.  The brand I really love, Maesri, (affiliate link) is only found at international markets or online.

Loving Brussels sprouts the way I do, I generally have a bag or two on hand.  I typically roast them, toss with butter and enjoy.  One night I wanted something a little different and the jar of Thai green curry paste caught my eye and a new way to enjoy Brussels sprouts was in the works!

How to make Roasted Brussels Sprouts with Thai Green Curry Butter:

  • Trim and halve two pounds of Brussels sprouts.
  • Place on a baking sheet.
  • Drizzle with canola or vegetable oil and season with salt and black pepper to taste.
Photo of Brussels sprouts being drizzled with oil before being roasted.
  • Roast at 400 degrees for 20-25 minutes or longer if you like them softer.  I like them just charred around the edges but not too dark because they will turn bitter.
Photo of roasted Brussels sprouts on a baking sheet.
  • While the sprouts are roasting, combine 1-2 tablespoons green curry paste with 1/4 cup softened unsalted butter in an oven-safe bowl.
  • Pop the bowl into the oven when the sprouts are almost done so the green curry butter melts.
Photo of green curry butter being mixed up in a bowl with wooden spoon.
  • Toss the sprouts with half the butter while still on the baking sheet.
Close-up of roasted Brussels sprouts.
  • Place on a serving platter and drizzle with the remaining butter.
Photo of Roasted Brussels Sprouts with Thai Green Curry Butter on black platter with some of the butter dripped on surface.

Enjoy!  Roasted Brussels Sprouts with Thai Green Curry Butter are slightly spicy with all the lovely fragrant spices of Thai cuisine!  Best of all, they’re beautifully buttery!

Close-up of Roasted Brussels Sprouts with Thai Green Curry Butter on black platter garnished with Thai basil leaves.

Be sure to try my other amazing Brussels sprouts recipes:

4.45 from 9 votes

Roasted Brussels Sprouts with Thai Green Curry Butter

Roasted Brussels Sprouts with Thai Green Curry Butter is a flavorful and out-of-the-ordinary way to serve Brussels sprouts!  
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
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Ingredients 

  • 2 pounds Brussels sprouts, trimmed and halved
  • 2-3 tablespoons canola oil
  • Salt and freshly ground black pepper, to taste
  • 1-2 tablespoons green curry paste
  • 2 teaspoons lime juice
  • 4 tablespoons unsalted butter, (1/2 stick)

Instructions 

  • Preheat oven to 400 degrees.
  • Toss trimmed and halved Brussels sprouts with oil and season with salt and black pepper to taste.
  • Roast for 20-25 minutes or until tender and charred and crispy around the edges.
  • Combine the green curry paste, lime juice and butter in a small, oven-safe bowl.
  • When the Brussels sprouts are almost done, place the bowl in the oven to melt the butter.
  • When the Brussels sprouts are done, drizzle with half the butter and toss.
  • Place on a serving platter and drizzle with remaining butter.

Notes

MAKE AHEAD:
  • The green curry butter can be made 1-2 days ahead.
VARIATION:
  • Try the green curry butter is also great over fish!

Nutrition

Serving: 1Calories: 176kcalCarbohydrates: 14gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 105mgPotassium: 592mgFiber: 6gSugar: 4gVitamin A: 1768IUVitamin C: 129mgCalcium: 69mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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4.45 from 9 votes (7 ratings without comment)

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3 Comments

  1. Pam Wiegel says:

    5 stars
    Delicious!

    1. Carol says:

      Hi, Pam, Thanks so much and so happy you enjoyed!

  2. Lisa v says:

    5 stars
    This was so easy and came out so delicious! I used Maesri green curry paste and ghee in place of the butter and roasted some minced garlic along with the Brussels sprouts- so yummy! Thank you!